Safety Controls in the Food Industry

The consequences of food-borne illness can be catastrophic not only for the consumers also for retailers and other firms in the supply stringed. All firms in the food stringed should apply applicable basic hygienic practices to provide food which is safe and suitable for consumption 토토사이트. In deciding whether a requirement is important or appropriate, an assessment of the risk should be made using a HACCP approach to implementing a food safety management system (FSMS).

Important part of achieving safe food is the setup of a structured FSMS that is incorporated into the overall management activities of the organization. The food Safety Management System should address quality and legal requirements in addition to food safety hazards. Food business operators are necessary to think of course in what might go wrong with the food that they sell and what they need to do to makes it safe for their customers.

Implementing a HACCP based FSMS is essential in achieving food safety. The HACCP system and guidelines were developed Codex Alimentarius Commission and require a logical approach to assessing chemical, physical and physical hazards. Begining with a process flow diagram of the operation food business should assess which hazards need to be controlled at each step of the process. The key steps where control is needed are known as critical control points. Measures to overpower each threat and the food safety limits should be established for each critical control point. Records of checks at critical control points should be completed as these will provide a due groundwork protection if necessary.

Some firms use both HACCP and ISO 9001 to form a food quality and food management system. ISO 9001 focuses on consumer satisfaction and one of the most important customer expectations is food safety so this is a logical approach. Applying HACCP during an ISO 9001 quality management system may result in a food safety management system that is more effective than implementing ISO 9001 or HACCP separately. Both HACCP and ISO 9001 provide systems work on the philosophy that prevention surpasses cure although correction of problems or insufficiencies is required when they occur.

When choosing a standard for their FSMS to be approved against many firms select ISO 22000 Management Systems : Requirements for any organization in the food stringed. ISO 22000 is an international standard that combines and supplements the core regions of ISO 9001 and HACCP to provide a framework for the development, setup and continual improvement of a Food Safety Management System. It has core requirements for Food Management System General Requirements, Documentation Requirements, Management Responsibility, Management Commitment, Safe Food Policy, Planning Communication, Resource Management Facilities, Work environment, Planning and Realization of Safe Products, Prerequisite Programmes, Threat Analysis, Proof, Planning, Traceability, Control of Nonconformity, Approval, Monitoring and Measuring and Improvement. It would be reasonable one can anticipate some element of these in different food safety management system.

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